Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili is a vegetarian chili full of spicy, sweet, and full of flavor. A great meal for a chilly night.

I may earn commissions for purchases made through links on this post.

SWEET POTATO BLACK BEAN CHILI

My family eats a lot of meat but I promise they don’t miss it when they eat this chili. It’s hearty and filling!

INGREDIENTS

• YELLOW ONION – I like yellow onion here because it does well being cooked for a long time so it’s great for soups.
• GARLIC
• SWEET POTATOES
• DICED TOMATOES
• BLACK BEANS
• CHILI POWDER  
• CUMIN
• LIME JUICE – I like it to add this to brighten the flavors.

IS THIS VEGETARIAN?

Yes. If you vegetable broth, this is a vegetarian recipe.

OTHER CHILI RECIPES

• White Chicken Chili
• Pizza Beef Chili recipe
• Chicken Chili Chowder
• Buffalo Chicken Chili
• Instant Pot Chili
• Green Enchilada Pork Crockpot Chili
• Chili’s Queso Dip
• Slow Cooker Quinoa Chicken Chili

Sweet Potato Black Bean Chili

5 from 8 votes

Sweet Potato Black Bean Chili is a vegetarian chili full of spicy, sweet, and full of flavor. A great meal for a chilly night.

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Servings: 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced finely, (about 2 cups)
• 1 large sweet potato, peeled and diced, (about 2 1/2 cups)
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 3 cups low-sodium chicken broth or vegetable broth, (I like better than bouillon base)
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 2 tablespoons lime juice

Optional Toppings: shredded cheese, sour cream, sliced avocado, cilantro

Instructions

 

• In a large Dutch oven or pot, heat the olive oil over medium high heat.
• Add the onion and sweet potato and sautee about five minute or until onion is soft.
• Add the garlic, chili powder, cumin, and salt. Sautee another 30 seconds.
• Add the broth and bring to a boil. Reduce heat to a simmer, cook for 10-15 minutes until sweet potatoes are fork tender.
• Stir in the black beans, diced tomatoes, and lime juice. Add salt and pepper to taste. Serve and top with desired toppings.

Serving: 1cup, Calories: 129kcal, Carbohydrates: 17g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 307mg, Potassium: 394mg, Fiber: 3g, Sugar: 4g, Vitamin A: 8838IU, Vitamin C: 5mg, Calcium: 40mg, Iron: 1mg

Cuisine: American

Course: All Recipes, Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

See Full Bio